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Sensory evaluation of food principles and practices Harry T. Lawless and Hildegarde Heymann

By: Contributor(s): Material type: TextTextSeries: Food science text seriesPublication details: New York : Chapman & Hall c1998Description: xvii,819 p : ill ; 26 cmISBN:
  • 0412994410 (alk paper)
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Item type Current library Collection Call number Status Date due Barcode
Book Book University Library Regular Circulation TX546 L38 1998 (Browse shelf(Opens below)) Available 3UPML00011046

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